19
USING THE MEAT PROBE
The meat probe is a feature which will control the
cooking of meat by informing you of the exact
temperature at the centre of the meat. It is not
necessary to weigh the meat, the sensor determines
the cooking time. However, the cooking time is
obviously influenced by the cooking temperature.
The probe consists of a skewer like sensor at one
end of a heat resistant cable, and a plug at the other
end.
First raise the meat probe cover (1), which is located
in the top of the left hand side of the oven and plug
the probe connecting pin into its socket (2).
Insert the probe sensor into the centre of the meat,
taking care to avoid touching any bone or pockets of
fat as this will give a false temperature reading.
Place the meat, in a suitable tin, into the oven cavity,
and push the probe connecting plug into its socket.
As poultry is a difficult shape with a great deal of
bone it is difficult to register a correct finish
temperature, please ensure it is cooked throughly.
Then select the finished internal meat temperature by
depressing button (
), and keeping it depressed
select the finished internal cooking temperature,
(Using the roasting chart detailed below) by turning
knob A, then release button E (
). The light above
will illuminate to show that the programme has
been accepted. This light and the temperature are
shown in red on the display.
Select the required cooking function and
temperature.
Once the selected temperature has been reached
the digits in the display will start to flash and an
audible signal will sound for two minutes.
Turn the oven and thermostat control knobs to their
off positions.
Open the oven door and remove the probe from the
meat, then remove the probe from the socket and
replace the safety plug. When the probe is removed
from the display digits and cursor light go out ant the
oven automatically returns to manual operation.
Do not submerge the meat probe in water, just
wipe with a clean damp cloth.
Remove the meat probe after use.
Do not leave the meat probe in the oven when
cooking other items.
Roasting chart - Internal Temperatures
Pork
Well done
80
°
C
Lamb
Medium
70
°
C
Well done
80
°
C
Beef
Rare
60
°
C
Medium
70
°
C
Well done
80
°
C
Chicken
Well done
82
°
C
The temperatures quoted above are given as a guide only.
1
2
FO 0710
